Gingersnap Meringue Cookies

Gingersnap Meringue Cookies

Only make these on cool days with low humidity or they won’t work. Start early in the day.

Beat until foamy: 3 Polyface egg whites, room temp., 1/4 tsp cream of tartar, 1/8 tsp salt
Beat in, 1 T at a time: 1/4 cup granulated sugar
Beat in, 1 T at a time: 3/4 cup powdered sugar
Beat mixture until stiff peaks form. Gently fold in 2/3 cup crumbled gingersnap cookies (12) and 1/3 cup semi sweet chocolate mini-morsels.
Drop by tablespoonfuls onto a baking sheet lined with parchment or sprayed with regular Pam. Bake at 200 for 1 1/2 hours. Turn oven off. Let cool for several hours in oven.

Submitted by Maria S. – Williamsburg

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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